THAILANDE Jomjai ANAEROBIC YEAST

A vibrant Thai coffee with bright floral notes of rose and lychee

Origin: Thailand
Province: Chiang Rai
Terroir: Doi Chang
Farm: Yayo Farm
Varieties: Catimor, Catuaï, Typica
Process: Natural – Anaerobic Yeast
SCA Score: 88
Tasting notes: Rose, lychee

About this coffee

Grown in the renowned Doi Chang area of Chiang Rai, this coffee comes from Yayo Farm, a producer focused on high-precision micro-lots.

The lot is processed using Natural Anaerobic Yeast: cherries are placed in an oxygen-free sealed tank, where selected yeasts are added to guide the fermentation. Temperature, pH and timing are carefully controlled to shape a clean and expressive flavour profile.

The result is a cup that is floral, fragrant and bright, with clear notes of rose and lychee, a silky texture and a long aromatic finish.
A modern and elegant representation of Thailand’s evolving specialty coffee culture.